Different foods are associated with different types of stroke

food is associated with different types of stroke risk, according to a study published February 23 in the European Heart Journal.
so far, most studies have focused on the relationship between food and total stroke (all types of stroke) or only ischemic stroke. To that end, a study of more than 418,000 people in nine European countries looked at ished and hemorrhagic strokes, respectively.
study found that while higher intakes of fruits, vegetables, fiber, milk, cheese or yogurt were all associated with a lower risk of ishemia stroke, there was no significant link to hemorrhagic stroke. However, eating eggs in large quantities was associated with a high risk of hemorrhagic stroke and not with ishedic stroke.
stroke is caused by blood clots blocking the arteries that supply blood to the brain, or forming blood clots in other parts of the body that block blood flow to the brain. Hemorrhagic stroke occurs when bleeding in the brain damages nearby cells. About 85 percent of strokes are isohemia and 15 percent are hemorrhagic. Stroke is the second leading cause of death in the world.
most important finding is that consuming large amounts of dietary fiber and fruits and vegetables can significantly reduce the risk of isoemia stroke. Lead author Tammy Tong, a nutrition epidemiologist at the University of Oxford in the UK, said: "Our study also highlights the importance of examining stroke subtypes separately, as isoemia and hemorrhagic stroke have different dietary associations, and other risk factors, such as cholesterol levels or obesity, have different effects on both stroke subtypes. The
analyzed data on 418,329 men and women collected by the European Cancer and Nutrition Prospects Survey between 1992 and 2000. Participants completed questionnaires on diet, lifestyle, medical history and socio-demographic factors, with an average follow-up of 12.7 years. During this period, there were 4,281 isohaha strokes and 1,430 hemorrhagic strokes.
found that the total amount of fiber people consumed was associated with the greatest potential reduction in the risk of isoemia stroke, and that consuming an additional 10 grams of fiber per day reduced the risk by 23 percent, equivalent to two cases per 1,000 people over a 10-year 10-year 10 years. But eating an additional 20 grams of eggs a day increases the risk of hemorrhagic stroke by 25 percent, equivalent to two out of every 3,000 people over a 10-year period.
that the link between different foods and ishedic and hemorrhagic strokes could be explained by the effects on blood pressure and cholesterol. (Source: Tang Feng, China Science Journal)
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